Happy New Year everyone!! There is so much newness in the air! I don’t know about you but after the holidays it just feels good to eat lighter! My goal is to eat a more balanced diet which will not be hard considering December felt like cookies and cocktails on repeat, ha! When I eat a lot of sugary foods I crave them, so I breaking that cycle this month.

I created this sweet potato parfait with the intention of it being an easy grab and go breakfast however it was sweet enough to be dessert and help curb my sweet tooth… damn those Chocolate Crinkle Cookies.. haha! So in order to not gravitate towards the junk, I decided to meal prep these Sweet Potato Parfaits and have when I am craving something sweet.

The best part about these Sweet Potato Parfaits is that it uses minimal ingredients. The sweet potato layers are like pudding. To top it off I used yogurt and a quick homemade topping for some extra crunch. This parfait is so filling, be sure to keep some extra topping close by!

Sweet Potato Benefits

After baking sweet potatoes I put them into the food processor, no peeling of the skin. The skins are full of vitamins and minerals including potassium, vitamin C, zinc and B vitamins. Eating sweet potatoes has many positive effects on your health including but not limited to gut health, healthy hair & skin and anti-inflammatory properties.

How do you make sweet potato parfaits

Topping

In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.

Sweet Potato Puree

Instructions

Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.

Sweet Potato Puree:

To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth. Remove half of the puree and set aside. To the food processor add coconut milk and 2 tbsp of agave, process till combined.In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.Serve with the topping and fruit, enjoy!

Meet Kay

Hi!! I am Kay! I love to create delicious eats, without compromising nutrition. My recipes use real food ingredients and are for every level cook!! I am a coffee and pastry lover. Avocado, well I like it on everything! I live in California with my hubby and two kids (#3 baking). Enjoy the blog!